In questa categoria potete trovare ancora una volta l'eccellenza dei prodotti tipici siciliani dal sapore deciso e gustoso come il pesto al basilico e mandorle , oppure dal sapore selvatico, fresco ed intenso della salsa di finocchietto Giafar. Grande attenzione anche nei prodotti a base di salsa di pomodoro e carne con i quali condire i tipici anelletti al forno alla siciliana o le lasagne.
Ready-to-taste ragweed condiment from the comfortable 540g format made with natural and controlled ingredients that give it a unique taste with delicate flavor. The sauce of lasagna compared to common ragout has a high percentage of meat. Ideal for preparation of lasagna pastry and to quickly cook flat ragu dishes Format: Glass vase of 540 gr
This Sicilian wild fennel sauce derives its origins from an intuition of the Imam Giafar during the Arab domination in Sicily. It is ideal for flavoring couscous, tabulas, soups and vegetable soups. Perfect to give more flavor to sauces, sauerkraut, meat and fish. Also used as base for pasta with sardines. Format: 200gr glass jar
In dialect "pasta chi vrocculi arriminati", Italianized "condiment for pasta with broccoli in a pan" in which the "vrocculi" are not to be understood the broccoli but the violet cauliflower of Sicily. Format: 300gr glass jar
This is the version of the Pesto Siciliana without garlic. Prepared exclusively with Italian basil and almonds, it is cleverly processed with ingredients selected by our chefs. To taste it best, it is preferable to salt little of the cooking water and use a portion to dilute the sauce. Format: 180gr glass jar
Pesto Siciliana is characterized by the full taste of basil. Prepared exclusively with Italian basil and almonds, it is cleverly processed with ingredients selected by our chefs. To taste it best, it is preferable to salt little of the cooking water and use a portion to dilute the sauce Format: Glass jar of 180gr
Pesto alla genovese is a tasty sauce based on basil, cheese, garlic and oil. The first traces of the Genoese pesto are found in Liguria in the 1800s and since then the recipe has remained almost unchanged. Like any traditional recipe, each family has its own recipe for pesto alla genovese, the one we propose is the one with cashews instead of pine nuts Format: Glass jar of 140gr